Lemon Rusk and White Chocolate Mousse Trifle

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There are few things that refresh as much as the zesty kick of citrus, enchant like the velvety texture of a white chocolate mousse, and comfort like a delicate rooibos tea-infused rusk. What better way to welcome in a new season than with the sweetness of a sumptuous treat? Each layer of this dessert is a tribute to the art of indulgence and proof that opposites really do attract!

Lemon Rusk and White Chocolate Mousse Trifle

Setting time: jelly: 4 hours, mousse: 2 hours | Prep time: 1 hour | Serves: 6-8

for the lemon and honey jelly

300 ml Forage and Feast Lemon & Honey Cordial

5 gelatin sheets

80 ml water

10 ml lemon zest

for the lemon curd

100 ml lemon juice

30 ml Forage and Feast Lemon & Honey Cordial

5 ml lemon zest

65 g sugar

3 large eggs

90 g unsalted butter, cut into cubes

for the white chocolate mousse

200 g white chocolate, chopped

200 g cream cheese, room temperature

2 egg whites

90 g castor sugar

1 tonka bean, grated (optional)

5 ml lemon zest

for the dunked rusks

400 g Forage and Feast Lemon & Poppy Seed Rusks

2 Forage and Feast Rooibos teabags

300 ml water

for the lemon and honey jelly

Start by soaking the gelatin sheets in a bowl of ice water. In a medium saucepan, add the lemon cordial and water, and bring them to a gentle simmer. Once it’s simmering, remove from heat. Take the gelatin sheets from the ice water, squeeze out any excess water, and whisk them into the warm cordial mixture until dissolved. Add the lemon zest and pour the mixture into an 18 cm cake tin lined with non-stick baking paper. Place it in the fridge to set, which will take at least 4 hours.

for the lemon curd

Whisk together the lemon juice, lemon cordial, lemon zest, sugar, and eggs in a mixing bowl. Transfer this mixture to a saucepan and place it on low heat. Stir continuously until the mixture thickens; it should have the consistency of very thick custard. While keeping the saucepan on low heat, add the cubed unsalted butter one piece at a time, whisking continuously until all the butter is incorporated. Transfer the lemon curd to a clean bowl and let it cool to room temperature. Store it in the fridge until needed.

for the white chocolate mousse

Place the chopped white chocolate in a bowl and add the room-temperature cream cheese on top. Position this bowl over a saucepan of simmering water to create a double boiler. Keep the heat low and use a spatula to stir the mixture until both the chocolate and cream cheese have melted and combined. In a separate bowl, whisk the egg whites to stiff peaks, then gradually add the castor sugar while continuing to whisk. Gently fold this meringue into the melted chocolate mixture. Add the lemon zest and grated tonka bean, if using. Place the mousse in a bowl and put it in the fridge to set for at least 2 hours.

for the dunked rusks

In a small saucepan, bring 300 ml of water to a gentle simmer and add 2 Forage and Feast Rooibos teabags. Allow it to simmer for about 2 minutes, then remove from heat. To assemble the trifle, quickly dip half of the rusks into the warm Rooibos tea and arrange them at the bottom of your serving plate or cake stand. Layer the soaked rusks with a spoonful of the white chocolate mousse, followed by a layer of lemon curd and a layer of the set lemon and honey jelly. Repeat these layers, finishing with a final layer of white chocolate mousse.